Now in my part of the world it is hot, hot, hot, and very steamy. It is not the weather for roast dinners, and snuggling beside a fireplace, or eating soup and thick crusty bread. But as I am a fanatical lover of pumpkin, this season is where salads with warm roasted pumpkin come into…
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Sometimes, the food we put on our table does not need to be cooked, or prepared in a special way, or even garnished. On its own it speaks to us; with beauty, astonishing flavour, and a certain joy that’s inherent with the feeding of the soul as well as the body. That’s how I felt…
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It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato. Lewis Grizzard For my friends in the northern hemisphere winter is ended and spring is bringing with it the promise of picnics, long sunshine filled days and new season fruits and vegetables – asparagus, baby peas, tiny new potatoes and strawberries. I’m…
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There is something very satisfying about autumnal food and this maple roasted pumpkin with farro has a richness and depth that is just right for cooler nights and warm days – the essence of my favourite season. Summer has had a very long tail this year, and I am very much enjoying the cooler weather we have recently been…
Read MoreThis recipe is based on a well-known creation of Donna Hay, who publishes a wonderful food magazine and is one of my favourite cooks and cook book authors. She makes beautiful food using everyday ingredients – fresh, simple and creative – and her photography is spectacular. Her recipe uses dried cranberries in the dressing, but pomegranates are in…
Read MoreThere was a bit of nose wrinkling at our place when I first floated the idea of lemon and pine nut muffins, but when they were ready; warm, sticky with lemon glaze, and topped with lightly toasted pine nuts, there was no shortage of testers, and plenty of positive feedback. I love the sweet nuttiness…
Read MoreSometimes I need to sieze the moment and make something delicious just because I see an item at the fruit and vegetable shop that screams, “Buy me!”. These baby capsicums did just that. I scraped out the core and the seeds, stuffed them with marinated feta and heaps of herbs and roasted them for about 15 minutes in a hot…
Read MoreRhubarb is the flavour of the month, it seems. Our family are rhubarb lovers, and I often poach it with raspberries for us to put on our morning meusli or yoghurt. It tends to turn schmooshy, which doesn’t matter for breakfast, but I wanted to try roasting it in the oven to see if I…
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It is time for soup in our part of the world and this roasted capsicum soup with spiced oil is a wonderful change from the usual pumpkin or potato and leek soup that are favourites in our family. The capsicums are roasted and then gently simmered with some tomatoes, garlic and vegetable stock. Roasting capsicums…
Read MoreChillis were on special at the shops this weekend, and all sorts were available – long red ones, bird’s eye, Scotch bonnets, Jalapenos, green chillis and more. I bought a heap of long, red chillis and set to work making sweet chilli sauce. My recipe is based on one from an old Donna Hay cookbook,…
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Simple food 